Description
A comforting dish packed with protein-rich lentils and vegetables, served over creamy mashed potatoes. Perfect for chilly evenings and hearty meals!
Ingredients
Scale
For the Lentil Stew:
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried lentils (green or brown), rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable stock
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
For the Creamy Mash:
- 4 large potatoes, peeled and chopped
- 1/4 cup milk (or plant-based alternative)
- 2 tbsp butter (or vegan substitute)
- Salt and pepper to taste
Instructions
- Prepare Lentil Stew:
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened.
- Add lentils, diced tomatoes, vegetable stock, smoked paprika, and thyme. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender. Season with salt and pepper.
- Prepare Creamy Mash:
- Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with milk, butter, salt, and pepper until smooth and creamy.
- Assemble and Serve:
- Spoon a generous portion of creamy mash onto a plate and top with the hearty lentil stew. Garnish with fresh herbs if desired.
Notes
- Substitute sweet potatoes for a twist on the mash.
- Add spinach or kale to the stew for extra greens.
- This dish is easily made vegan by using plant-based milk and butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 310
- Sodium: 600mg
- Fat: 7g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g